by Steph @ Stupid Easy PaleoThere’s really nothing magic about this other than letting the ingredients cook slowly so the meat becomes so tender and the veggies are soft. In other words, you need a bit of time.

My favorite method of cooking a Pot Roast Recipe like this is browning the outside in a Dutch oven, then braising the meat in broth with some veggies, and throwing the whole thing in the oven to bake low and slow.

Of course, you can do this in a slow cooker, but I find this gives a better result. If you opt for the slow cooker, opt for low heat for about at least 5 to 6 hours. However, it may need more time if you think it’s too tough.

I used sirloin tip roast which is usually less tough – though more expensive – than pot roast, a cut which typically comes from the chuck and is less tender. But, use what you have or what’s affordable for you.

I rustled up some of my favorite root veggies for this Pot Roast Recipe: fennel, carrot, rutabaga, and onion. You could also add potatoes, turnip, parsnip, or any others that you like.

Instructions

Preheat the oven to 300ºF (149ºC).

Place your Dutch oven over high heat and add the ghee. Heat until the pot is very hot and the ghee is shimmering. Pat the meat dry with paper towel and sprinkle the meat liberally with sea salt and pepper.

Add the meat and brown for about 5-7 minutes per side. You want a nice crust to form.

Remove the meat temporarily from the pot and pour in the broth and red wine. If you omit the wine, just use an extra ½ cup of broth. Scrape up any brown bits from the meat at the bottom of the pan.

Add the meat back to the pot.

Add the onion, carrots, rutabaga, and fennel under and around the meat. Nestle the parsley under the meat. Toss in the garlic cloves. If your fennel came with some fronds attached, you can lay those on top of the meat.

Bake covered for about 3 hours.

Discard the parsley. You can slice the meat or shred it into chunks. Serve the some of the broth.